Prepare to have your mind blown: if you use homemade pimento cheese instead of sliced cheddar, you get all the tangy cheese flavor you were going for with a texture that really complements a juicy, smoky burger. Master this sweetheart of the burger menu and you're on your way to certified Grillmaster status. They have a secret handshake and everything.

Servings:6

Ingredients

2 poundsfreshly ground chuck, (at least 80% lean, a.k.a. 80/20)

1 tablespoononion powder

1 teaspoonsalt

1 teaspoon

6 thick slicescheddar cheese, at room temperature

12 slicesthick-cut bacon, cooked and drained

6 largeHamburger buns, preferably homemade

Directions:

In a large bowl, mix ground beef, onion powder, salt and pepper until just combined. Do not overmix, or your patties will be tough.

Divide into six portions and form patties, without pressing too hard. They should be uniform in thickness. Smooth out any cracks using your fingers, or use our handy trick for shaping perfect burger patties. Make these right before you grill them, so they stay at room temperature.

Preheat your grill, grill pan or cast-iron skillet to high heat and add burger patties. If using a grill, cover with the lid.

Cook until the crust that forms on the bottom of the burger releases it from the pan or grate — about 2 minutes. Gently test, but don't flip it until it gets to this point. When burgers lift up easily, flip, add a slice of cheese to each, close lid if using a grill, and cook on the other side for another 2-3 minutes for medium to medium rare.

Remove burgers with a sturdy metal spatula and transfer to a plate. Allow to rest for several minutes, then transfer to buns, top with bacon and serve.